The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Add just enough water to make a stiff dough. Roll out dough, about 1/8 inch thick. Cut round circles with a 3 inch cutter. Make mashed potatoes with margarine. Put a tablespoon of mashed potatoes on a round, fold round in half and seal the edges with a fork. Drop sealed pierogi into boiling salted water and boil about 5 minutes. Remove from water and drain. Heat a skillet with butter or oil and fry boiled drained pierogi on both sides until lightly browned. Can make extra to freeze but do not brown until ready to use.
If wheat/gluten free is needed, a gluten-free noodle dough recipe could probably be used as long as it is sturdy enough to handle a filling.
Can also use safe fruit or safe marinara sauce to fill dough with.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.